Monday, 18 August 2014

Classic Italian Tiramisu Cake | Recipe

Layers of softly whipped mascarpone cream sits delightfully on top of layers of coffee-scented lady fingers that softens into a sponge/ cake-like layer. This classic 'pick me up' dessert is surely going to impress even the fussiest dessert-eater!

Classic Italian Tiramisu Recipe                                                                            Recipe by iSaamuel
250g of Mascarpone Cheese,
200ml of Whipping Cream,
3 Egg Whites,
3 Egg Yolks,

1 Tablespoon of Sugar,
2 Tablespoons of Instant Coffee,
1/2 cup of hot, boiled Water,
A shot of Rum, Amaretto or Marsala liquer ;) (optional),

200g of Italian savoiardi Lady Fingers,
Cocoa Powder.

For the Coffee Syrup
1. In a shallow dish/plate, combine together the hot water, sugar and instant coffee.
2. Stir well until the both the sugar and the instant coffee are dissolved. Set aside and let to cool.

For the Mascarpone cream
1. Whisk together the softened mascarpone cheese and the whipping cream until soft peaks form.
2. Fill a pan 1/4 full with water and bring to a boil.
3. Place a heatproof bowl on top with the 3 egg whites in. Whisk constantly until warm to the touch. Remember the bowl should not be directly touching the hot water underneath.
4. Take the egg whites immediately away from the pan, and use an electric mixer to whisk until stiff peaks form.
5. Fold the egg whites into the mascarpone cream gently until well combined.
6. In the pan, place a bowl in the hot water and whisk/stir the egg yolks vigorously until, again, warm to the touch.
7. Pour the heated egg yolks and gently fold into the mascarpone cream and egg white mixture.

To assemble
1. Dip each lady finger in the coffee syrup for around 3 seconds, and then place in a springform cake pan or a baking dish, until you end up with one even layer.
 With each layer of lady fingers, layer them in the opposite direction as you did before in the previous layer.
 2. Place some of the mascarpone cream on top, and spread evenly for a thin layer. Dust this cream layer with cocoa powder.
3. Repeat this layering process until everything is used up/ you reach the top of your pan/dish.
4. Refrigerate this cake for at least 5 hours for the cream to set, before slicing and serving.


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